Preparation

Preheat the oven to 400°F.

In a baking dish, heat the oil over medium-high heat and saute the chicken in batches until golden brown on all sides. Set aside. Add the onion to the dish and saute until soft, about 3 minutes. Add the sun-dried tomatoes, cinnamon, oregano, pepper or pepper flakes and tomatoes. Sprinkle the chicken with salt and return to the dish. Add about 1/2 cup stock, or enough to come about two-thirds of the way up the chicken or turkey. Bring to a boil, cover and transfer to the oven.

Bake for about 1-1/2 hours, or until the meat is very tender. Transfer the chicken to a platter and cover with aluminum foil to keep warm. Bring the remaining 1-1/2 cups stock to a simmer. Add the broth to the cooking liquid, stir in the rice and bake, uncovered, for about 15 minutes, or until most of the liquid has been absorbed, adding more broth if the rice begins to dry out. Place the chicken on top of the rice and bake for another 10 minutes, until the rice is tender. Serve immediately, sprinkled with the parsley and cheese.

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